How to make disgusting vegetables not suck

So.

Brussel sprouts.

They have got a BBBBAAADDDD reputation.
However I have discovered a recipe that my kids actually like. Well. 2/3 REALLY like them. The youngest tolerates them as long as they’re “medium well”, that light color pictured below.

My own personal demon.
Fennel.
It smells like black licorice. It’s disgusting. However, I got it in my farm fresh delivery this week so gosh darn it, I was going to be adventurous!

The result? A one pan meal that was done in 15 minute prep time and 30 minute cook time AND it tasted amazing!

Here’s how to do it. Roast the heck out of everything.

Seriously.

What you’ll need

•A bulb of fennel sliced in half and then cut vertically into one inch slices.
•1/2 pound of Brussel sprouts cut in half. I leave the outer leaves on because they get yummily crispy
•1/4 cup olive oil
•2 tbls balsamic vinegar
•grey sea salt and pepper to taste
•package gardein beefless tips (if you want, completely optional) http://gardein.com

Put the cut fennel and sliced sprouts on a foil lined baking sheet. I recommend putting the sprouts cut side down. Add oil, vinegar, grey salt and pepper to taste and toss together, add the gardein beefless tips on top if using them.

Now pop that sucker in a preheated 400 degree oven. Cook for 15 minutes. After the 15 minutes shake the pan up to slightly jostle and then cook for another 15 minutes.

Remove from oven and serve.

The sprouts are fantastic. The gardein tips pleasantly hardy. The fennel? Eh….I liked it. Didn’t love it. Brussel sprouts when roasted properly almost taste like popcorn. Seriously. Fennel tastes exactly like it smells but “relaxed”, almost nutty with a licorice undertone.
I hate black licorice and the well done bits I wouldn’t mind trying again. A victory as far as I’m concerned.

Regardless, Brussel sprouts aren’t just a meal time punishment anymore. They’re officially one of our favorite side dishes.

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